Roasted Tomato Soup with Cheese Toast Top

    It’s been pretty cold/rainy almost every day for a week here in Blacksburg, so I thought soup would be a nice treat. I saw this recipe on a blog that I follow called smitten kitchen. It looked delicious and I loved being able to have the bread with melted cheddar on top to dunk into the soup.

                                 

When I was a little one growing up, I don’t remember liking tomato soup that much. Unless it had LOTS of goldfish in it or I had an infinite amount of crackers or bread to dip in it, I didn’t really understand the appeal of a pureed soup. However, I have found a new love for pureed soup, and I don’t even need a cracker for every spoonful of soup. But still…a cheese toast top? I mean who wouldn’t love that? This brings me back to the good ole days.

Roasted Tomato Soup (adapted from Bon Appetit):

Soup:

3 pounds of Roma tomatoes, halved lengthwise

2 tablespoons of EVOO

5 cloves of garlic, unpeeled

1/4 of an onion

1/4 teaspoon dried thyme (more if you have fresh thyme)

1/4 teaspoon crushed red pepper flakes

4 cups of chicken stock

Cheese Toast:

4 slices of whole wheat french bread (or whatever you have on hand), toasted

1 cup grated cheddar cheese

Directions:

1.) Preheat oven to 400°.

2.) Wrap garlic cloves in a tight foil packet.

3.) Place tomatoes, cut side up, on large baking sheet. Drizzle tomatoes with EVOO. Sprinkle generously with salt and pepper. Add foil packet of garlic to baking sheet.

4.) Roast until tomatoes are brown and tender, about 1 hour.

5.) Unwrap garlic packet and peel cloves. Transfer everything from sheet into blender and pulse until it reaches the consistency you like.

6.) Transfer contents from the blender to a medium pot and add thyme, crushed red pepper and stock. Add some of the grated cheese for the topping into the soup at this time if you would like it to be creamier (or just add heavy cream!) Bring to a boil, reduce to simmer and cook, uncovered, for 25 minutes.

7.) Put oven setting on “Broil.”

8.) Place each slice of bread onto tomato soup that has been poured into bowls (or coffee mugs :)). Top with grated cheese. Place mugs onto baking sheet and put in the oven until the cheese is bubbling.

9.) It’s really hot (all of us burned our tongues a little bit), so be careful and enjoy!

love, maddie

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4 thoughts on “Roasted Tomato Soup with Cheese Toast Top

  1. You can make that for us when we come up to the game in 2 weeks. It looks delicious. Cool pic of you and Kevin @ Cascades. God bless the Little One! Dad

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